Category Archives: Basics
All about Tri-Tip Steak and the Perfect Minimalist Rub
Tri-tip steak has just recently hit the tastebuds of the general population, although it was furtively consumed by the food illuminati for years. This particular cut of meat was usually considered scrap – used for ground meat, soups, and commercial … Continue reading
Best Homemade Pasta Dough Recipe…Ever
I was going to post my Chicken Alfredo Lasagna recipe today and then I remembered that I wanted to post this homemade pasta dough recipe first so that you could really make a lasagna that would make your entire family … Continue reading
What’s in That? How to Make Buttermilk
Buttermilk is that substance that maintains life and is the foundation of nearly every recipe in the South. It runs through our veins and finds its way into almost every recipe. It is good stuff. really good stuff, although you … Continue reading
Filed under Basics, Food Additives and Safety, What's in That?
How to Make Scrambled Eggs
Sometimes the things that should be the simplest in the world are the hardest. Scrambled eggs for example. Almost everyone likes scrambled eggs but you rarely see a recipe for it. Everyone just assumes that everyone else knows how to … Continue reading
Filed under Basics
Let’s Chat about Buttercream Frosting
Buttercream frosting is one label for a variety of ingredients and flavors. It can be difficult for the novice baker (and even the experienced baker) to figure out what is best in a particular situation. Although one baker may prefer … Continue reading
